Tongue Stew

Ingredients

• 1 pound veal tongue
• 3 quarts water
• 1 small white onion, quartered
• 1 carrot, peeled and cut into 4 pieces
• 1 celery rib, cut into 4 pieces
• 4 bay leaves
• 1 whole clove
• 1 1/2 teaspoons salt
• 2 teaspoons black peppercorns
• 2 tablespoons unsalted butter
• 1 medium red onion, diced
• 6 garlic cloves, minced
• 2 medium or 5 Roma tomatoes, cored, seeded and diced
• 2 jalapeno chiles, stemmed, seeded if desired and diced
• 1/2 bunch oregano, leaves only, chopped

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